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12Feb
Honey Whole Wheat Bread Recipe
by SarahRecipes
Honey Whole Wheat Bread, combining the health benefits of whole wheat with the natural sweetness of honey. Its soft, fluffy and oh so yummy!
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Honey Whole Wheat Bread, combining the health benefits of whole wheat with the natural sweetness of honey. The recipe involves activating yeast with honey, mixing flours, kneading, and allowing the dough to rise twice. After shaping and a final rise, the bread is baked to golden perfection. The result is a nutritious and flavorful loaf, perfect for various spreads or as a side to soups and salads. Enjoy the process of baking and savor the goodness of this
- Ingredients:
- Whole Wheat Flour: Provides a higher fiber content and retains the bran and germ of the wheat kernel, offering more nutrients compared to refined flour.
- Honey: Acts as a natural sweetener, imparting a mild sweetness and a distinct flavor to the bread. Honey also brings additional health benefits, such as antioxidants and antimicrobial properties.
- Vital wheat gluten: While it is optional, it will give your whole wheat bread a softer texture. As whole wheat flour has a lower gluten content then white flour.
- Nutritional Benefits:
- Rich in Fiber: Whole wheat flour is an excellent source of dietary fiber, promoting digestive health and helping to regulate blood sugar levels.
- Vitamins and Minerals: Whole wheat contains essential nutrients like B vitamins, iron, magnesium, and zinc, contributing to overall well-being.
- Antioxidants from Honey: Honey adds antioxidants to the bread, which may have various health benefits, including reducing inflammation.
- Flavor Profile:
- The combination of whole wheat and honey results in a balanced flavor profile. The honey adds a subtle sweetness that complements the nuttiness of the whole wheat, creating a satisfying and palatable taste.
- Texture:
- Honey whole wheat bread typically has a hearty and slightly denser texture compared to white bread. It may have a chewier crust and a soft, moist crumb.
- Versatility:
- This type of bread is versatile and can be enjoyed in various ways. It makes delicious toast for breakfast, serves as an excellent sandwich base for lunch, or complements soups and stews as a dinner accompaniment.
- Homemade Appeal:
- Baking honey whole wheat bread at home allows for customization. You can experiment with different types of honey, add nuts, seeds, or dried fruits to enhance texture and flavor, and even incorporate other whole grains for added nutritional diversity.
Enhance the experience by customizing your Honey Whole Wheat Bread. Consider adding a handful of nuts or seeds to the dough for added crunch and nutritional benefits. Experiment with different honey varieties to bring unique flavor profiles to your bread—try wildflower honey for a floral note or buckwheat honey for a robust, earthy taste.
Whole Wheat Bread Recipe
Soft, fluffy, and sweet from the honey. This whole wheat bread is perfect for sandwiches, toast, a side to soup, everything!
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Prep Time 20 minutes mins
Cook Time 40 minutes mins
Rising time 2 hours hrs 45 minutes mins
Total Time 3 hours hrs 45 minutes mins
Servings 1 Loaf
Equipment
Loaf pan
Ingredients
- 1 1/2 Cups Warm water
- 2 1/4 Teaspoon Active dry yeast
- 1 Tablespoon Honey
- 4-5 Cups Whole wheat flour
- 1/4 Cup Honey
- 2 Tablespoons Olive oil
- 1 1/2 Teaspoons Salt
- 2 Tablespoons Vital wheat gluten Optional, see notes
Instructions
Add your water, yeast, 1 tablespoon honey to your mixing bowl, let sit 5 minutes.
Add 3 cups of flour to your yeast mixture. Let sit for 10-15 minutes.
Add honey, oil, salt, vital wheat gluten. Mix until combined.
Add more flour as needed, 1/4 cup at a time.
Knead for 5-6 minutes on medium speed, until smooth and elastic.
Transfer dough to oiled bowl, cover and set in a warm place to rise until doubled. About 1 hour
Once doubled, punch down and let rise again. About 45 minutes
After your second rise, dump dough onto a clean lightly floured counter.
Shape your dough into a rectangle, begin rolling up dough up into itself to form a long loaf like shape. Now close the seam you created by pinching it together.
Fold ends over to make it fit the size of your loaf pan, pinching the seams again.
Give your loaf a few more rolls to even out the shape.
Place loaf into a well greased loaf pan.
Cover and place in a warm spot again, let rise until doubled in size. About 1 hour.
Preheat oven to 350℉
Spray top of your loaf with water, bake for 35-40 minutes.
Tent your loaf with foil after 20 minutes if you want a lighter crust.
Your bread is done when it reaches an internal temperature of 190-200℉
Remove bread from oven, turn it out of the pan and on a rack to cool.
Let cool completely before slicing.
Notes
Vital wheat gluten: Optional, but this will produce a softer loaf.
The amount of flour you will need will vary. Start with 3 cups, add more as needed. It should not be dry and crumbly, but it should not stick to your fingers. It should be smooth and elastic after your kneading.
You can make this recipe into buns as well, reduce your baking time to 20-25 minutes.
Keyword bread, whole wheat
breadeasy recipehealthy
6 comments
Natalie
I’ve noticed in trying to make bread either in a pan or bread maker my yeast seems to not activate, I’ve tried active dry as well as quick rise. Is there a brand you’ve found that works for you? I get the packets not a jar. Thank you!
Sarah
Interesting! I usually by the jars, fleischmann’s. Is it possible your yeast is expired? The only time I’ve run into this issue is when its expired.
Kelly
What size loaf pan do you use?
Sarah
I use a standard 9×5″ pan!
Kayla
What is the best brand of whole wheat flour you have found or use?
Sarah
I use flour from my local flour mill, check and see if you have one near you! I get mine from Highwood crossings mill. Otherwise, any whole wheat will work just fine!
